Easy Coconut Pie Recipe

There’s something so delightful about the creamy, tropical flavor of coconut pie. This easy coconut pie recipe is perfect for days when you want a simple dessert that still feels indulgent. With just a handful of ingredients and a quick prep time, it’s a fantastic option for busy weeknights or last-minute gatherings.

this Recipe

I first tried this recipe during a family reunion, and it was an instant hit. Everyone was drawn to its rich flavor and the satisfying texture that only coconut can bring.

Why You'll Love This Easy Coconut Pie Recipe

Get ready to add a new favorite dessert to your recipe collection. This coconut pie is packed with benefits that make it both easy and irresistible.

First, the simplicity of this recipe is a huge win. You only need a few pantry staples, so there’s no need for a lengthy grocery list. With ingredients you likely already have on hand, it’s as convenient as it is delicious.

It’s also incredibly quick to make. With minimal prep time, this pie is ready for the oven in just 10 minutes, leaving you free to relax while it bakes. Perfect for busy schedules or last-minute dessert needs!

The texture of this pie is a crowd-pleaser. The custardy filling combines beautifully with the shredded coconut for a bite that’s creamy, chewy, and wonderfully satisfying.

Best of all, this pie is versatile enough for any occasion. Whether you’re making it for a weeknight treat or a holiday dessert table, it’s always a hit and pairs well with whipped cream or a scoop of vanilla ice cream.

Ingredients Notes

This easy coconut pie recipe is all about using simple ingredients that work together to create a balanced, rich dessert.

The shredded coconut is the star ingredient here. Sweetened shredded coconut adds just the right amount of sweetness and texture to the pie, giving it that signature chew and a burst of coconut flavor in every bite.

Sugar brings out the natural sweetness of the coconut, creating a perfectly sweet custard filling that doesn’t overpower. You can adjust the amount slightly if you prefer a more subtle sweetness.

Eggs are essential for creating the pie’s custardy texture. They bind everything together, giving the pie its smooth and creamy consistency.

Using melted butter adds richness and a slight nutty flavor that pairs well with the coconut. It also helps keep the pie moist as it bakes.

A bit of flour works to thicken the filling just enough, giving it structure without making it dense.

If you have a deep-dish pie pan, this recipe works perfectly in it, allowing the filling to rise slightly as it bakes and giving you that lovely, golden-brown crust.

How To Make This Easy Coconut Pie

Making this coconut pie is a breeze. Let’s go through the process step by step so you can enjoy it with ease.

Start by preheating your oven to 350°F (175°C) and greasing your pie pan. This ensures the pie releases easily and prevents any sticking.

In a large mixing bowl, combine the sugar, flour, melted butter, and eggs. Whisk everything together until you have a smooth, even mixture with no lumps. This will be the custardy base of your pie.

Now, gently fold in the shredded coconut. This step distributes the coconut evenly throughout the pie, ensuring each bite has that wonderful flavor and texture.

Pour the mixture into your prepared pie pan. Make sure it’s spread evenly to achieve a uniform bake. Once it’s in the pan, it’s ready for the oven!

Bake the pie for about 45-50 minutes or until the top is golden and the center is set. You’ll know it’s ready when you can insert a knife into the center, and it comes out mostly clean. Let it cool for a few minutes before slicing.

Storage Options

This coconut pie stores wonderfully, making it ideal for leftovers or preparing in advance.

To store at room temperature, keep the pie covered with plastic wrap or foil for up to 2 days. This helps retain its moisture and keeps the flavors fresh.

For longer storage, transfer the pie to the fridge. Wrapped properly, it will stay fresh for up to 4-5 days, and the coconut flavor even intensifies a bit as it chills.

If you want to freeze the pie, wrap it tightly in plastic wrap and place it in a freezer-safe container. It will keep well for up to 2 months. When ready to enjoy, let it thaw overnight in the fridge and warm individual slices in the microwave if desired.

Reheating is easy. You can warm a slice in the microwave for 10-15 seconds or heat the whole pie in a low oven until just warmed through. Serve with a dollop of whipped cream for an extra treat!

Variations and Substitutions

This easy coconut pie recipe is quite flexible, allowing for some fun variations to suit different tastes and dietary needs.

For a slightly lighter version, you can use light coconut milk instead of shredded coconut, adding a bit of tropical flavor while reducing the pie’s density.

Adding a teaspoon of vanilla extract to the filling brings a warm, aromatic note that complements the coconut beautifully.

If you’re a fan of citrus, try adding a teaspoon of lemon or lime zest to the filling. The slight tang of the citrus balances the pie’s sweetness and gives it a refreshing twist.

For those who love chocolate, sprinkle a few chocolate chips on top of the pie before baking. The chocolate melts into the filling, creating delicious pockets of chocolatey goodness.

Finally, for a dairy-free version, substitute the butter with a vegan butter alternative. Make sure it’s one designed for baking so it holds up well in the oven.

This easy coconut pie is sure to become a favorite. Give it a try, and enjoy the simple pleasure of a homemade dessert that’s both satisfying and fuss-free!

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